Chicken Biryani

Chicken Leg – 1 kg

Rice – 1 kg

Onion – 350gms (Julian)

Tomato – 350gms (Julian)

Ginger paste – 4tsp

Garlic paste – 4 tsp

Coriander powder – 3tsp

Chilly powder – 2 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Garam masala – 1tsp

Curd – 1 cup

Cinnamon - 2 pieces

Cloves - 2 pieces

Bay leaves - 2 pieces

Cardamom - 2 pieces

Green chilly - 4 no

Coriander leaves - ½ cup

Mint leaves - ½ cup

Lemon – 1

Ghee – 100gm

Oil – 100gm

Water – 5 ½ tumbler

Salt – to taste

1. Wash the rice and soak for ½ hrs. Then fry it in a tsp of ghee.
2. Marinate the chicken with curd, 2tsp ginger and garlic each and Salt. Keep in the fridge for ½ hr minimum or you can keep it over night in the fridge.
3. Grind mint leaves and coriander leaves. Keep aside
4.  Now take a cooker and heat the ghee and oil together. Add cinnamon, clove, Bay leaves and cardamom.
5. Add onion; cook it till the onion changes the color to pink.
6. Now add ginger-garlic paste & the green paste which we kept aside after grinding and cook till the raw smell goes.
7. Put the tomato, cook till it mashes and add the marinated chicken with all the dry powder.
8. When chicken is half cooked add the fried rice.
9. Put the water and lemon juice and let it boil for a minute. Cover the cooker with the lid and leave till 3 whistle come and switch off.
10.  Now it is ready to serve with raitha.

Note: If you are using basmati rice reduce the water.

Konkan Chicken Biryani

It is a chicken biryani from Konkoni's. It is very tasty but it is some what long process.

• Ghee - 200gm


• Chicken - 1 1/2kg(one and half kg)


• Rice - 1kg


• Onion - 4 (length wise)
  


• Lemon - 1


• Cashewnut - as required


• Raisins - as required


• Kaiser - 10gm
  


• Onion - 2(nicely chopped)


• Cinnamon - 2 to 3 pieces


• Cloves - 3 pieces


• Bay leaves - 1 pieces


• Cardamom - 2 pieces

To grind :-

• Onion - 1 no.
  


• Green chilly - 4 no.
  


• Zera - 1tsp


• Garlic - 10 pods


• Ginger - 1 small pieces


• Chilly powder - 1tsp


• Coriander powder - 1 1/2 tsp


• Pepper powder - 1tsp


• Coriander leaves - 1/2cup


• Mint leaves - 1/2cup

1. Grind the to grind masala.


2. Boil water nicely in that put cinnamon, cloves, bay leaves and cardamom.


3. Now put the rice. When it is half done put salt in it.


4. When 1/4th rice is cooked, strain the water and keep a side.


5. Heat the ghee and roast the cashew-nuts and raisins and keep aside.


6. In the same put onion cut in long, fry till golden brown and remove.


7. In the same oil put kaiser then put the cooked rice.


8. In another pan put the ghee(2tsp). In this put onion(chopped) in this put the grind masala fry till the raw smell goes then put salt and the chicken mix for 5 min.


9. In this add lemon juice and one and half cup water.


10. In another thick bottom vessel put the gravy of the chicken on that put rice then chicken pieces, raisins, fried onion then again rice, chicken, raisin and then onion.


11. Now close the vessel with lid.


12. Keep for 15 to 20 min in slow flame.


13. Now it is ready to serve hot with curd raitha.